Skip the box mix and make them fresh! These are the best Blueberry Banana Muffins, and they are 100% worth the extra 5 minutes they'll take to make!
When you have overripe bananas on hand and blueberries are fresh and in season, whipping up a batch of homemade blueberry banana muffins is a no-brainer!
Jump to:
- The ingredient list:
- Kitchen tools and equipment needed:
- Tips for making blueberry banana muffins from scratch?
- Can the baked muffins be frozen?
- Are Homemade Blueberry Banana Muffins good for you?
- Health benefits of blueberries:
- Health benefits of bananas:
- Can you store overripe bananas in the freezer?
- How to fold one ingredient into another ingredient:
- Additional blueberry and/or banana recipes:
- How to make a homemade buttermilk substitute. (shown below)
- Printable Recipe Card
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- fresh blueberries
- overripe bananas
- milk or buttermilk (see below for homemade buttermilk)
- lemon juice or cider vinegar (omit if using buttermilk)
- light-colored oil (canola, vegetable, grapeseed, coconut)
- brown sugar
- pure vanilla extract
- lemon zest
- all-purpose flour
- baking powder
- baking soda
- salt
Recipe for buttermilk alternative
Kitchen tools and equipment needed:
- mixing bowls
- measuring cups and spoons
- muffin tin
- batter scoop
- wooden spoons
- pastry blender (or forks, for mashing bananas)
- lemon zester
- whisk
- cooling rack
- kitchen timer
Tips for making blueberry banana muffins from scratch?
- Tossing the fresh blueberries in a touch of flour before adding them to the batter will ensure that the blueberries stay suspended in the batter and won't sink to the bottom of the muffins.
- Using buttermilk (or a homemade buttermilk substitute, as I do) will give your muffins a tender crumb, and a very light tang in flavor which will complement the fresh blueberry and banana flavor.
- Using an ice cream scoop will help your muffins be all the same size.
- Sifting the dry ingredients first, and then adding them into the wet ingredients will keep your muffins light and airy in texture.
- Gently stirring the blueberries into the batter will keep the berries from breaking and turning the batter blue'ish in color.
- Stir just until the batter comes together. Overstirring the dough will make the muffins tougher in texture.
Can the baked muffins be frozen?
YES! You can either wrap your muffins individually or together in zip-top bags.
Make sure the muffins are completely cool before wrapping and freezing them.
They can be frozen up to 2 months.
Are Homemade Blueberry Banana Muffins good for you?
Homemade foods are ALWAYS better for you than the packaged variety of foods you can purchase in the grocery store.
By making blueberry banana muffins at home, you will control the freshness of ingredients and there is no need for preservatives or additives to make them shelf-stable.
Health benefits of blueberries:
- Blueberries are low in calories and high in nutrients. An entire cup contains only 85 calories and 15 grams of carbohydrates.
- Blueberries are considered the king of anti-oxidants.
- Blueberries reduce DNA damage which may help protect against cancer and aging.
- Blueberries may reduce blood pressure.
- Blueberries can help maintain brain function and protect memory.
To read more about the health benefits of blueberries, click HERE for more information.
Health benefits of bananas:
- Bananas are chock full of B6, vitamin C, dietary fiber, and manganese.
- Bananas are also full of potassium which is good for your heart health and blood pressure.
- They can also aid in digestion and help with gastrointestinal issues.
- Bananas give you energy without the fat and cholesterol.
Read more about the health benefits of bananas.
Can you store overripe bananas in the freezer?
- Yes! I always have frozen, overripe bananas in my freezer.
- It's best practice to take the bananas out of their peels before freezing or they will produce too much liquid once thawed.
- Place the overripe bananas in a zip-top bag or freezer safe container and freeze for up to 4 months.
- Bananas may be mashed before freezing.
How to fold one ingredient into another ingredient:
Additional blueberry and/or banana recipes:
- 66 Recipes for Using OverRipe Bananas from Crazy for Crust
- Banana Bread Crumb Cake from Cookies and Crumbs
- Blueberry Buckle from Spend with Pennies
- Blueberry Cream Cheese Dump Cake from Call Me PMc
- Golden Almond Cake with Fresh Blueberry Compote from (yours truly) Kudos Kitchen
- Gluten-Free Tropical Banana Bread (shown below) from (yours truly) Kudos Kitchen
How to make a homemade buttermilk substitute. (shown below)
- Add 1 tablespoon of cider vinegar or fresh lemon juice per 1 cup of milk.
- Stir.
- Allow it to sit for 2 -3 minutes.
- Ready!
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Blueberry Banana Muffins
Equipment
- muffin liners optional
- large scoop optional
- pastry blender optional
- cake tester optional
Ingredients
- 2 cups blueberries
- 3 overripe bananas mashed
- 1 cup milk or buttermilk
- 1 tablespoon lemon juice (omit if using buttermilk)
- ½ cup grapeseed oil or canola or vegetable oil
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 2½ cups all-purpose flour plus 1 tablespoon for tossing the blueberries
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)
- Spray a muffin tin with baking spray. Set aside.
- **Note - Muffin liners may be used, but they aren't necessary.
- Gently toss the blueberries with 1 tablespoon flour and set aside.
- In a small bowl, stir together the milk and lemon juice (if NOT using buttermilk). Set aside for 2-3 minutes.
- In a large bowl, whisk together the mashed bananas, buttermilk OR buttermilk substitute, eggs, oil, brown sugar, vanilla, and lemon zest.
- In a medium bowl, whisk together the 2½ cups all-purpose flour, baking soda, baking powder, and salt.
- Add the dry ingredients into the wet, banana mixture and stir gently.
- Add the flour-coated blueberries to the muffin batter and gently fold them into the batter just until the blueberries are incorporated. Do not overmix.
- Use an ice-cream scoop or large spoon to fill the muffin tins ¾'s full with the muffin batter.
- Bake in a preheated oven for 25-30 minutes, or until the muffins are golden and when a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, and then run a knife around each muffin to loosen them from the tin.
- Turn all the muffins out onto a cooling rack and cool completely.
Video
Notes
Nutrition
Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!
I sincerely hope you've enjoyed today's recipe for delicious homemade breakfast muffins as much as I've enjoyed bringing it to you!!
Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!
Catherine says
Can you use frozen blueberries?
Renée says
Hi, Catherine!
You can use frozen blueberries, but I wouldn't allow them to be completely thawed. Still slightly frozen would be best, and then stir them ever so gently into the batter so they don't turn the batter purple.
I hope this helps.
Renee
Helen Leonard says
Just made these and they are delicious.
Jennifer Farley says
Delicious flavor combo! Great recipe!
Renée says
Thank you so much, Jennifer!
Harry says
Mind blowing and delicious recipe. Good
Renée says
Thank you! Glad you think so!
Sarah says
Blueberry season will be here before we know it!
Renée says
It's my favorite season!